lemon moon cake

12 Jun 2024

Whilst looking through a back copy of Delicious Magazine I spied a Scandinavian baking feature. Everything looked delicious but w
hen I saw a photo of the Lemon Moon Cake I knew I had to make it.

I looked online and found many recipes for Lemon Moon Cake and in the end cobbled together two recipes to come up with a recipe that I think captured the lemony essence of the cake. Marzipan is a key ingredient in this cake, but it's hard to find in Sydney, so instead I deconstructed the marzipan into its constituent elements (almond meal, sugar and water or in this case lemon juice) so you won't need to track it down. 

Here's the recipe for you, adapted from here and here which makes a 17cm cake. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C. If you'd like to make a larger cake, refer to the original recipe.

Lemon Moon Cake
115g caster sugar
Grated rind of one lemon
100g room temperature unsalted butter
1 tsp vanilla extract
3 eggs
100g plain flour
¾ tsp baking powder
Pinch salt
55g almond meal
50g lemon marmalade (pureed)
1-2 tsp lemon juice, if needed

100g icing sugar, sifted
½ tsp vanilla paste
½ lemon, juiced

To decorate
Shredded zest of ½ lemon (I used some candied lemon rind)
Toasted chopped blanched almonds

Grease, flour and line the base of a 17cm diameter spring-form pan with baking paper. Preheat the oven to 170°C, conventional.

In the bowl of a stand mixer combine the caster sugar with the lemon zest and rub together with your fingers until the sugar is fragrant. Add the butter and vanilla and using the paddle, cream the butter and sugar together until pale and fluffy, about 5 minutes. Add the eggs, one at a time, ensuring you incorporate fully between each addition and scraping down the sides of the bowl if necessary.

Sift the flour, baking powder and salt together into a small bowl and stir through the almond meal. Stir the flour mixture into the cake mixture and fold with a spatula until combined. Add the pureed lemon marmalade and if needed, a tsp or so of lemon juice.

Pour the mixture into the prepared pan, level the top of the cake and bake on the centre rack at 
170°C, conventional for 40-45 minutes or until golden brown and a skewer inserted into the middle comes out clean. If the top of the cake is browning too quickly, cover the top of the cake with some foil. Let the cake cool in the tin for ten minutes before turning the cake out onto a wire rack. Leave to cool completely before decorating.

Place the icing sugar in a bowl. Add the vanilla paste and sufficient lemon juice until you have a mixture with the consistency of runny honey. If it's a bit thick add a little boiling water. Spoon the icing over the top of the cake and allow to set before decorating the top of the cake with the chopped almonds and the lemon zest.

The cake proved to be a pretty popular one and was devoured by my workmates in record time.

See you all again next week with some more baking from my kitchen.

Bye for now,



swedish chocolate cinnamon buns

4 Jun 2024

I don't know what came over me but with incessant rain last Saturday and 
inspired by a recipe in an old Delicious magazine, I suddenly decided that I needed to make a batch of chocolate cinnamon buns. They're supposed to be Swedish chocolate cardamom buns, but I do not like cardamom at all, so all traces of cardamom were removed from the recipe.

As I'm more than happy with my own sweet bun recipe, I used the filling recipe and the glaze from the magazine article then set to work. Consistency of shaping the buns is not my forte and I will never be employed in a Swedish bakery but wonky as they are, they were delicious.

Here's the recipe for you, inspired from herewhich makes 9 buns. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Swedish chocolate cinnamon buns – makes 9
1¼ tsp yeast
150 mls lukewarm milk
30g brown sugar
1 room temperature egg 
1 tsp vanilla extract
2 cups (300g) plain flour 
½ tsp salt
60g room temperature unsalted butter, cut into small piece

To coat
1-2 tbs cream or melted butter

85g unsalted butter, softened
85g brown sugar
2 tsp ground cinnamon
½ tsp vanilla extract
17g Dutch process cocoa
Pinch salt 

70g (1/3 cup) brown sugar
40 mls (2 tbs) water
Pearl sugar, (from specialty stores, optional), to sprinkle

Grease a large plastic container and set to one side. Combine the yeast, milk and brown sugar in a large liquid measuring cup and rest for 5 minutes or until foamy then stir in the egg and the vanilla. In the bowl of a stand mixer fitted with a dough hook, mix the flour and salt and stir on low to combine. Add the egg mixture and mix on low to combine. With the mixer on low, add the butter, one piece at a time. When all the butter has been incorporated (about 10 minutes) increase the speed to medium and beat the butter into the dough, until all the little butter pieces are incorporated, and the dough comes away from the side of the bowl. 

Transfer the dough to the prepared container. Cover the container with a lid or with plastic wrap and let rise for 30 minutes. Place your fingers or a spatula underneath the dough and gently pull the dough up and fold it back over itself. Turn the container and repeat this folding again. Continue 6 to 8 more times, until all the dough has been folded over on itself. Re-cover the container and let rise for 30 minutes. Repeat this series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings. Replace the lid or tightly cover the bowl with plastic wrap and refrigerate overnight or up to 72 hours.

Place all ingredients in a medium bowl and mix to combine. Set aside.

Shape the dough
Flour a work surface and knead the dough 10 to 12 times to activate the gluten. Shape the dough into a ball, cover the top lightly with flour, and cover with a tea towel and let come to room temperature. 

Grease and line a 26cm pan with baking paper and set to one side. Roll the dough out to a 30cm x 40 cm rectangle on a lightly floured bench. Spread chocolate filling over the dough, then fold in half to form a 15cm x 40cm rectangle. Gently roll the dough out to a 20cm x 40cm rectangle (this will help enclose the filling). Cut into 9 strips. Gently twist the strip, then wrap the dough around itself into a knot, tucking the ends underneath. Place on prepared trays and repeat with remaining dough. Brush each bun with some cream or melted butter, then cover the buns loosely with plastic wrap and set aside in a warm place for an hour or until risen by half.

Meanwhile, preheat the oven to 180°C, conventional. Once the buns have risen, remove the plastic wrap and bake for 20-25 minutes, swapping the trays around halfway, until golden and cooked through.

The glaze
While the buns are baking, place the brown sugar and the water in a small saucepan over low heat, stirring until the sugar has dissolved. Bring to a simmer and cook for 2-3 minutes until slightly syrupy. Brush over the warm buns, and sprinkle with pearl sugar, if using. Place the buns on a cooling rack and allow to cool a little before serving. The buns are best served on the day they're baked but freeze well.

I shared these with the neighbours, and they went down a treat. 

See you all again next week with some more baking from my kitchen.

Bye for now,


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